1. Carbohydrate (4 kcal/G)2. Lipids (9 kcal/g)3. Protein (4 kcal/gram)4. Vitamins5. Minerals6. WaterDietary Reference IntakesIncludes: Estimated average requirement or (EAR)Research and PolicyRecommended Dietary Allowance (RDA) AdequacyAdequate Intake (AI) AdequacyEstimated Energy Requirement (EER)Tolerable Upper Intake Levels (UL) SafetyAcceptable Macronutrient Distribution Range (AMDR)Who does it affect?Healthy people over 2 years of ageApply to average daily intakesAssume diets contain a variety of foodsEach DRI category serves a unique purposeFood sources: Spread from person to person. Not specific foods, any food can spread this virus. Hard to get rid of.Symptoms: nausea, diarrhea, headache, low-grade fever. [Older adults immune systems are weaker, children’s are not fully developed: more likely to have fatalities associated with food]- Onset of symptoms: 12-48 hours- Duration of symptoms: 12-60 hoursFood IntoxicationStaphylococcalFood sources: Food handlers, wet conditions, mayo, picnic foodsSymptoms: nausea, cramping, vomitingOnset of symptoms: 1-6 hoursDuration of symptoms: 1-2 days- Pathogenicity for all food-borne illnesses isn’t 100%Just because exposed doesn’t mean that everyone gets sickPathogenicity=illnessAge, dose all effect illnessFood-borne illness from various sources:Seafood 33%Produce 20%Poultry 17%Beef 16%Eggs 14%1. CleanHandsSurfacesAvoid cross contamination (raw chicken on plate then raw vegetables don’t get cooked so they have the ‘chicken juice’)FoodVegetables and fruits = yes, wash beforeSeafood, meat, poultry = no2. SeparateSeparate foods when shopping and storing (raw meat on lowest level of refrigerator)Separate foods when preparing and serving3. & 4. Cook and ChillKeep cold foods at 40 degrees F or belowKeep hot foods at 140 degrees F or aboveAvoid the temperature danger zone (longer than 2 hrs is bad)Use proper cooling techniquesPut food into small containers to cool quicklyReduction inE. Coli (Healthy People 2010 goal met)SalmonellaStill leading cause of hospitalizations and deaths of all food-borne illnessesDue to better practices inProcessing foodsInspectionsFood establishmentsConsumer behaviorsFood Safety Modernization Act 2010Shifts focus from responding to contamination to preventing itFirms must have written plans to minimize or prevent hazardsAlso sets standards for produce safetyMouth: Chews and mixes food (saliva)Esophagus: Passes food from mouth to stomachStomach: churns, mixes, and grinds food. (Chime mixes food with gastric juices)Small intestine: digests CHO, protein, and fat and absorbs nutrientsLarge intestine: reabsorbs water and minerals.Accessory OrgansSalivary glands: secrete saliva (analyses breaks down starches)Liver: produces bile (emulsifier: mayo)Gallbladder: stores bile (Removable, more so in women)Bile duct: Carries bile from gallbladder to small intestine (where food is digested= where food is needed)Pancreas: produces enzymes and bicarbonates (Lactose-intolerant= missing enzymes in pancreas)Pancreatic duct: conducts pancreatic juices. Moves them from the pancreas to small intestine.Sphincter MusclesCardiac or lower esophageal sphincterPyloric Valve (stomach-pyloris)Ileocecal valve (small intestine)- regulates passage of food from small intestine to large intestine.Anus- sphincter muscle that regulates the passage from the colon to the outside of your bodyHHP 2310 1nd EditionExam # 1 Study Guide Lectures: 1 - 7Lecture 1 (January 23)Overview of NutritionDescribe diet and food choices. Then describe influences on our food choices and the top reasons for food choices. Six Classes of Nutrients. Dietary Reference Intakes.Diet and Food Choices:- Diet: The foods and beverages a person eats and drinks- Food Choices: Can improve health or increase disease risks- Influences and Reasons for Food Choices:- What influences food choices:- Taste and food preferences, nutrition and weight control, physiological influences- Lifestyle influences: Time, economics, culture- Environmental Factors: Emotional comfort/associations, social pressure, habit, media- Product Safety- Top reasons for food choices: Taste, Price, and Convenience or TimeSix Classes of Nutrients- Nutrients: Substances that support growth, maintenance, and repair of body’s tissues- 6 Classes of Nutrients:- 1. Carbohydrate (4 kcal/G)- 2. Lipids (9 kcal/g)- 3. Protein (4 kcal/gram)- 4. Vitamins- 5. Minerals- 6. Water-Dietary Reference Intakes- Includes: Estimated average requirement or (EAR)- Research and Policy- Recommended Dietary Allowance (RDA) Adequacy- Adequate Intake (AI) Adequacy- Estimated Energy Requirement (EER)- Tolerable Upper Intake Levels (UL) Safety- Acceptable Macronutrient Distribution Range (AMDR)Who does it affect?- Healthy people over 2 years of age- Apply to average daily intakes- Assume diets contain a variety of foods- Each DRI category serves a unique purposeLecture 2 (January 28) What are the Diet Planning Principles, and the focus of the Dietary Guidelines? Define Nutrient Dense. What are the top five calorie sources for adults? What are the principles for promoting calorie balance? List the Foods and Components to reduce.Diet Planning Principles- Adequacy- Balance- Energy Control: Nutrient density, and Energy density- Moderation- Variety: Different colors and nutrientsFocus of the Dietary Guidelines- Purpose: Provide science-based advice for ages 2 years and older, including those at increased risk of chronic diseases- Target audience: Policymakers, nutrition educators, and health professionals- Produced by: USDA and HHSNutrient Density- Nutrient-dense foods and beverages:- Provide vitamins, minerals, and other beneficial substances and relatively few calories without:- Solid fats in the food or added to it- Added sugars- Added refined starches- Added sodiumTop 5 Calorie Sources for Adults1. Grain-based desserts: Cake, cookies, pie, and pastries2. Yeast breads: White bread or rolls, whole wheat bread, and bagels3. Chicken and chicken dishes: Fired or baked chicken parts, chicken strips/patties4. Soda/Energy Drinks: Soda, energy drinks, sports drinks5. PizzaPrinciples for Promoting Calorie Balance- Monitor food and beverage intake, physical activity, and body weight- Reduce portion sizes- When eating out, make better choices- Limit screen timeFoods and Food Components to ReduceSodiumReduce intake to less than 2300 mg per dayFurther reduce intake to 1500 mg per day for Adults ages 51+, African Americans ages 2+, Peopleages 2+ with